Rich in nutrients Ragi/Kezhvaragu and Fenugreek combine to give a rich and healthy Adai for breakfast. Always on the sidelines, Ragi is gaining popularity again. Always claimed as a poor mans diet, ragi is slowly getting back is much awaited recognition. I have always found ways to include them in our diet and Ragi Adai is one such attempt in including Ragi Flour.

I found fresh green fenugreek leaves at the Indian Grocery and I combined Ragi flour and few spices to make a great tasting crispy Adai for breakfast. Just serve them with pickle or ketchup for a filling and satisfying breakfast or brunch.~My contribution to JFI for Ragi event at Madhuram.

List of ingredients:

2 cups Ragi flour

2 cups finely chopped fenugreek/methi leaves

1 cup finely chopped onions

1 teaspoon finely chopped green chillies

½ teaspoon cumin powder

½ teaspoon turmeric powder

¼ teaspoon asafoetida

1/4 cup yogurt

Salt

Oil to make adai

Procedure:

Mix all the ingredients with water to make a thick dough. Batter consistency should be thicker than the Dosa batter, like chappati dough consistency. You should be able to make a big ball with your hands before placing on the tawa. This batter does not need any fermentation.

Heat a cast iron tawa/flat pan. Grease the tawa with oil.

Typically adai is prepared by taking a handful of batter and spreading by lightly pressing with fingers over the tawa. Take care while pressing. Spread to the thickness shown.

Add oil around the adai and cook on medium heat.

Cook both sides till crisp.Serve with a blob of butter, pickle,ketchup or coconut-cilantro chutney.

"Batter consistency should be thick compared to the dosa batter/pancake batter (Chappathi dough consistency )" - These two are totally in different consistancy levels - whether it should be Dosa Batter level or Chapati dough level? Pls clarify.

Dear Anonymous,What I meant was it should be thicker than the Dosa batter,like chappati dough consistency. You should be able to make big ball with your hands before placing on the tawa. Thank you for bringing this up. I will correct it in my post too.

Wow! Cilantro that looks so appetizing. I'm definitely trying this one very soon. I'm so happy because I make the same 4-5 dishes with methi leaves, so one more interesting recipe. Thank you very much for sending it to the event.

Thank you for visiting Cilantro~my blog!. Your feedback is highly appreciated. I read and try to respond to every query/comment made here and I apologize if I am not able to do so.Thank you for all you’re support, it means a lot. :).